10
TOMATO SAUCE
Prepare and press as for making tomato juice (see page 9). Heat in a large pot until sauce reaches desired consistency. Simmer until
volume is reduced by about one-third for thin sauce or by one-half for thick sauce. Add bottled lemon juice or citric acid to hot jars
(page 9). Add salt, if desired (page 9). Pour hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles. Clean jar rims.
Position lids and secure with bands.
Pressure canning: Process pints and quarts 15 minutes.
SALSA
Process salsa using the boiling water method. Refer to page 23 for tested canning recipe.
SPAGHETTI SAUCE WITHOUT MEAT
30 pounds tomatoes
1 cup chopped onion
1 cup chopped celery or green pepper
1 pound fresh mushrooms, sliced (optional)
5 cloves garlic, minced
¼ cup vegetable oil
¼ cup packed brown sugar
4 tablespoons dried parsley
2 tablespoons dried oregano
4½ teaspoons salt
2 teaspoons black pepper
NOTE: Do not increase the proportion of onion, pepper, or mushrooms.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and
quarter tomatoes. Boil 20 minutes, uncovered, in a large pot. Put through food mill or sieve. Sauté onion, celery or pepper, mushrooms (if
desired), and garlic in vegetable oil until tender. Combine vegetables, tomatoes, sugar, parsley, oregano, salt, and pepper. Bring to a boil. Sim-
mer, uncovered, stirring frequently until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half.
Fill hot jars with hot sauce, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Yield: About 9 pints
Pressure canning: Process pints 20 minutes and quarts 25 minutes.
SPAGHETTI SAUCE WITH MEAT
30 pounds tomatoes
2½ pounds ground beef or sausage
1 cup chopped onion
1 cup chopped celery or green pepper
1 pound fresh mushrooms, sliced (optional)
5 cloves garlic, minced
¼ cup packed brown sugar
4 tablespoons dried parsley
2 tablespoons dried oregano
4½ teaspoons salt
2 teaspoons black pepper
NOTE: Do not increase the proportion of onion, pepper, or mushrooms.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and
quarter tomatoes. Boil 20 minutes, uncovered, in a large pot. Put through food mill or sieve. Brown beef or sausage. Add onion, celery or
green pepper, mushrooms (if desired), and garlic. Cook until vegetables are tender. Combine with tomatoes in large pot. Add sugar, parsley,
oregano, salt, and pepper. Bring to a boil. Simmer, uncovered, stirring frequently until thick enough for serving. At this time the initial
volume will have been reduced by nearly one-half. Fill hot jars with hot sauce, leaving 1-inch headspace. Remove air bubbles. Clean jar rims.
Position lids and secure with bands.
Yield: About 9 pints
Pressure canning: Process pints 60 minutes and quarts 70 minutes.
PRESSURE CANNING Vegetables
Pressure canning is the only safe method for canning vegetables.
Young, tender, fresh, and slightly immature vegetables are better for canning than those which are overripe. As a rule, vegetables are
best when canned immediately after picking, since avor decreases upon standing and often unpleasant color changes take place.
Avoid bruised vegetables because spoilage organisms grow more rapidly on bruised vegetables than on those that are unblemished.
Wash and prepare garden fresh vegetables as you would for cooking. When packing vegetables, always leave 1-inch headspace (or
more if directed in recipe) in hot Mason jars.
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